Prep the mise en place

• Chop the onion, crush the garlic and pick the thyme leaves.
• Slice the mushrooms and cut the chicken breast into large chunks.
• Season the chicken with garlic granules, dried oregano, crushed chillies, salt and a splash of olive oil, mixing until evenly coated.

Sweat the onions

• Heat olive oil and a knob of butter in a pan over medium heat until foaming.
• Add the onions with a pinch of salt and a splash of water, then cover with a dampened cartouche of parchment paper or a lid.
• Cook gently without colouring until soft, translucent and easily squashed.

Add the aromatics

• Add the garlic and crushed chillies and cook out briefly.
• Stir in the thyme.

Brown the mushrooms

• Turn up the heat, add a dash more oil and add the mushrooms.
• Let them release their water and shrink, stirring only occasionally so they turn golden and crispy.

Deglaze the pan

• Pour in the dry white wine and scrape up the browned bits from the base.
• Let it bubble and reduce until the alcohol smell disappears.

Cook the chicken

• Add the chicken to the pan over medium-high heat and mix in.
• Let it sit without stirring too much so it gets a golden crust, cooking only until about 80% done.

Boil the pasta

• Cook the pasta in heavily salted boiling water, a little under the package time so it stays al dente.
• Reserve some pasta water, then drain or transfer the pasta straight into the sauce.

Emulsify the sauce

• Add the pasta to the pan with the chicken and mushrooms along with a splash of pasta water.
• Turn up the heat and stir until the starchy water thickens and the sauce turns glossy.
• Finish with another knob of butter and keep tossing to emulsify.

Finish and serve

• Sprinkle with chopped parsley for freshness.
• Plate up and squeeze over fresh lemon.